Ingredients

  • 8 Kalamata olives, pitted and chopped
  • 3 tablespoons red vinegar
  • 1 tablespoon capers, rinsed and chopped
  • ¼ teaspoon freshly ground pepper, divided
  • 3 tablespoons extra-virgin olive oil
  • 2 thick slices day-old whole-grain bread, cut into 1-inch cubes
  • 2 large tomatoes, cut into 1-inch pieces
  • 1 medium cucumber, peeled (if desired), seeded and cut into 1-inch pieces
  • ¼ cup thinly sliced red onion
  • ¼ cup thinly sliced fresh basil
  • 1 pound center-cut salmon, skinned and cut into 4 portions
  • ½ teaspoon salt

Step 1

Preheat grill to high.

Step 2

Whisk olives, vinegar, capers and ⅛ teaspoon pepper in a large bowl. Slowly whisk in oil until combined. Add bread, tomatoes, cucumber, onion and basil.

Step 3

Oil the grill rack. Season both sides of salmon with salt and the remaining ⅛ teaspoon pepper. Grill the salmon until cooked through, 4 to 5 minutes per side.